Directions

In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.

Whisk in the dry ingredients and the chocolate chips until smooth.

Refrigerate for 15 to 30 minutes or until firm.

Scoop out dough into 12 balls. Freeze for at least 30 minutes.

Chocolate Cupcakes:

Preheat the oven to 375 F degrees. Line a cupcake pan with 12 liners.

In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.

Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.

Fill each cupcake liner ½-2/3 full. NOTE: You may have extra batter... no worries, make extra cupcakes!

Gently press a cookie dough ball into the center of each cupcake, only submerging the ball ½ way.

Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.

Cool the cupcakes completely before frosting.

Cookie Dough Frosting:

In the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.

Add the flour, milk and vanilla and beat on high until well combined.

To Assemble:

Pipe swirls of frosting onto each cupcake.

Sprinkle mini chocolate chips on top and garnish with a mini chocolate chip cookie.